Chocolate and Hazelnut Choux Ring - James Martin Chef

Ingredients

• 400ml water
• 170g butter
• 230g plain flour
• pinch salt
• 6 medium free-range eggs
• 1L double cream, whipped
• 150g chocolate hazelnut spread
• 1 tsp vanilla bean paste
• 200g caster sugar
• 50g flaked almonds
• 50g chopped toasted hazelnuts
• Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
• Heat the water and butter in a saucepan until the butter has melted.
• Set aside to cool then pipe the pastry onto a lined baking sheet into a circle sprinkle over the almonds. Bake for 30 to 40 minutes until golden and crispy. Cool.
• Whisk together the cream vanilla and chocolate spread. Carefully slice the choux ring in half and pipe on a thick layer of chocolate hazelnut cream. Place the top of the ring back on top.
• Heat the sugar in a heavy-based pan until it forms a caramel, add the nuts and carefully spoon on top of the choux ring to finish.